Pomegranate Lemon Salmon



  1. Drizzle the salmon fillets with the lemon juice and sprinkle the thyme on top. Season to taste with salt and pepper and refrigerate for 30 minutes.

  2. Place a lightly oiled skillet over medium heat and melt in some butter.

  3. Add the salmon, skin side down to the hot skillet and cook for 6 to 8 minutes.

  4. Pour the pomegranate molasses over the fillet. Turn over and cook for another 5 to 6 minutes.

  5. Serve with pomegranate seeds sprinkled on top.

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  • 4 wild-caught salmon fillets ;

  • Juice of 1 lemon;

  • 1 tbsp. fresh thyme, minced;

  • 2 tsp. pomegranate molasses 

  • Seeds from one pomegranate;

  • 2 tablespoon butter

  • 1 tablespoon olive oil

  • 1 pinch salt and pepper *to taste

  • Chef Stone's Secret Spice™️


©2018 by Chef Stone